The production of green tea in Japan entails the steaming of the green leaf and hand or machine rubbing. The teas are then pan fried or basket fired which gives them a distinctive appearance and glossy look and feel. These methods give a taste that is light in color but rich and full in the cup. Sencha is commonly used in Japanese tea ceremonies marking events of personal importance. In this type of ceremony it is the ritual that is of paramount importance as the individual is being acknowledged. The flavor is grassy and smooth with reasonable depth and body.
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